Cherries poached with spices, buttermilk ice cream by Sylvain Constans
The creations of Sylvain Constans, Executive Pastry Chef of restaurant Beige by Alain Ducasse in Tokyo, admirably express what is essential of ingredients in simple styles.
Desserts such as the Cherries poached with spices, buttermilk ice cream, of which we detail recipe below, in which the French chef has sought the best way to highlight the taste of cherries without compromising the quality and nature of them.
Poached cherries
- 1000 g water
- 100 g lemon juice
- 100 g cherry juice
- q.s. cloves
- q.s. sancho pepper
- q.s. timut pepper
- q.s. star anise
- 1 kg cherries
Realize syrup, and infuse all the spices for one hour.
Heat the syrup at 70°C and add the pitted cherries cook for around 3 min cool down in a very cold poached syrup to keep a nice texture.
Stock in the fridge.
Cherry juice
- 1000 g frozen cherry
- 100 g sugar
Cook the cherry sous vide, in steam oven at 90°C for 1 hour, sieves it overnight to get the juice.
Cherry marmalade
- 1 kg pitted cherry
- 100 g lemon juice
- 100 g sugar
- 12 g pectin
Cook the cherries with the sugar and lemon juice, then add the pectin, bring to boil and mix in thermomix.
Stock in fridge
Sweet dough
©pmonetta- 240 g butter
- 150 g icing sugar
- 50 g almond powder
- 1 g salt
- 90 g eggs
- 400 g flour
Mix all the ingredients except the flour without rising, add the flour, let the dough rest in chiller, and then spread at 2 mm with laminoir.
Put the dough in a tart ring of 60 mm and cook à blanc at 160°C for about 12 min until nice brown coloration.
Lait Ribot ice cream
- 1 l buttermilk (Lait Ribot)
- 200 g no sugar condensed milk
- 200 g sour cream
- 2,5 g stab 2000
- 100 g cassonade sugar
Heat all the ingredients to 85°C, leave maturate one night.
Turbine in ice cream machine.
Stock in freezer.
Clafouti mix
- 300 g almond powder
- 250 g sugar
- 40 g cornstarch
- 210 g eggs
- 100 g eggs yolk
- 300 g cream
- 7 half cherry for one tart
Mix all the ingredients at room temperature, then fill the tartlets with the clafouti mix, add the halffresh cherries, and bake at 170°c for 12 minutes.
Keep at room temperature.
Cherry sauce
- 1000 g cooking cherry juice
- 20 g sugar
- 10 g pectine
Mix the pectin with sugar, heat he juice at 40°C add the pectine and bring to the boil.
Stock in fridge.
Montage
In a bowl plate spread the cherry marmalade in a ring, then the poached cherries sprinkle some sancho pepper. At last minute add a lait ribot ice cream quenelle serve the tart on the side and 30 g sauce pot.
